Chocolate and hazelnut roulade - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the roulade
- 4 Egg(s) (free range) whole
- 120 g Unrefined golden caster sugar
- Salt
- 120 g Plain white flour
- 25 g Butter (unsalted) melted
- 3 tbsp Hazelnuts ground, roasted
For the hazelnut mousseline
- 2 Egg(s) (free range) whole
- 1 Egg yolk(s) (free range)
- 120 g Unrefined golden caster sugar
- 25 g Plain white flour
- 250 ml Milk (whole)
- 1 tsp Vanilla extract
- 200 g Butter (unsalted)
- 50 g Hazelnut praline paste
For the hazelnut ganache
- 250 g Milk chocolate
- 50 g Hazelnuts gound, roasted
- 25 g Butter (unsalted)
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1
Preheat the oven to 210°C (fan 190°C , gas mark 7). Separate the egg whites from the yolks.
For this step you'll need:
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2
Whisk the sugar and the egg yolks at full speed with an electric mixer until light and fluffy. Mix the flour and nuts into the yolks mixture and add the melted butter.
For this step you'll need:
- 120g Unrefined golden caster sugar
- 120g Plain white flour
- 3 tbsp Hazelnuts gound, roasted
- 25g Butter (unsalted)
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3
Whisk the whites in to firm peaks with a pinch of salt and gently fold them in to the rest of the mixture.
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4
With a palette knife spread the mixture evenly on a lined baking tray. Bake for 10-12 minutes. Cover with a tea towel until it has cooled down.
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5
For the mousseline, bring the milk & vanilla extract to the boil in a small saucepan. In mean time whisk the eggs, yolk and sugar together until pale. Add the sieved flour and mix well.
For this step you'll need:
- 1tsp Vanilla extract
- 1 Egg yolk(s) (free range)
- 25g Plain white flour
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6
Pour a bit of the hot milk into the egg mixture and mix well. Pour the hot milk and egg mixture back in the saucepan on the heat until it boils whilst continuing to mix. Melt 100g of the butter into the mixture. Cover with clingfilm and allow to cool down. When cooled, whisk in the rest of the butter and the praline paste.
For this step you'll need:
- 200g Butter (unsalted)
- 50g Hazelnut praline paste
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7
For the hazelnut ganache, melt the milk chocolate on a Bain Marie or in a microwave. Melt in the soft butter and fold in the hazelnuts until nice and glossy.
For this step you'll need:
- 250g Milk chocolate
- 25g Butter (unsalted)
- 50g Hazelnuts gound, roasted
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8
To build the roulade: turn over the sponge on a clean sheet of baking paper and gently peel off the paper. Spread the mousseline onto the top of the sponge evenly with a pallet knife. Tightly roll the roulade and place in the fridge to set for one hour.
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9
Once cool, trim the edges of the roulade and place it on a cooling wire rack. Evenly pour over the ganache. Before it is set completely, move it to your serving board. Decorate with caramelised hazelnuts and chocolate shavings